recipe post: strawberry tarts

Usually I’m much better at coming up with a formulated recipe to share with you all, but this time around I made this dessert specifically so that there would only be two in existence and so I wouldn’t be tempted to fill myself of pie forever. Basically, my measurements were done in things like ‘handfuls’ and ‘pinches’ and all of those really unhelpful terms when trying to share a recipe. I suppose this might be more helpful as a method how-to. The great thing about those, however, is that I’m way more likely to feel free to substitute things here and there for a completely customized version. So mini tart/pie any way you like it? Let’s give that a go.

Start with these completely magical shells. Preheat your oven to 350 degrees. You’ll need a food processor, dates, some kind of nut (I used pecans obviously), salt and cinnamon. If you plan to make 0nly a few like I did, then go ahead and try this super helpful and exact measurement base I used:

  • handful of pecans
  • 2 dates, pitted
  • pinch of salt
  • pinch of cinnamon

Process your ingredients until a thick dough-like consistency is reached. If you need more moisture, add a date. If you have too much moisture, add more pecans.

When your dough is ready, press it into a muffin/cupcake pan so that it forms cups. No need to grease or line the pan, they’ll be enough oil from the mixture to pop these out when they’ve cooled. Bake for about 10-15 minutes, or until tops begin to brown (er, get browner). Remove from oven and let cool.

Now for the filling. I made a strawberry and vanilla bean filling, but the great thing about these tart shells we just made is that they are the perfect vehicle for anything sweet ever. Go crazy. But if you want to try this, here are some more exact measurements than the last time:

  • pint of strawberries, sliced
  • juice from half a lemon
  • 1 1/2 tbsp sugar
  • 2 tsp cornstarch
  • beans from half of a vanilla bean

Saute everything in pan over medium heat until moisture is reduced and sauce is thickened. Taste for sweetness, and add more sugar if desired. I like mine a bit tart. Let mixture cool until ready to assemble and serve.

For a nice surprise, fill the bottom of your tart shells with a few slices of banana. Then fill with your strawberry filling and enjoy! I’m positive this would be divine with a small dollop of coconut whipped cream on top.


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